Very-high-gravity brewing: Effects of bean curd residue on ethanol fermentation from concentrated sweet sorghum juice
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology,Bioengineering
Reference5 articles.
1. Effects of high gravity Brewing and acid washing on Brewers’ yeast;Cunningham;J. Am. Soc. Brewing Chem.,1998
2. Factors influencing ethanol production rates at high-gravity brewing;Giuliano;Lebensm.-Wiss. u.-Technol.,2004
3. The promotion of molasses alcoholic fermentation using Saccharomyces cerevisiae in the presence of γ-alumina;Iconomou;Appl. Biochem. Biotechnol.,1991
4. An alternative approach to the bioconversion of sweet sorghum carbohydrates to ethanol;Mamma;Biomass Bioenergy,1995
5. Production of fuel alcohol from wheat by VHG technology effect of sugar concentration and fermentation temperature;Thomas;Appl. Biochem. Biotechnol.,1993
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